Tomato Salad

4 heirloom tomatoes (you may substitute vine ripened tomatoes) 2 tablespoons of sherry vinegar or red wine vinegar 1/2 cup extra-virgin olive oil 1/2-ounce chopped herbs (parsley, basil and chives) Salt and fresh ground pepper
Cut the tomatoes into bite-size slivers or chunks and simply add all of the ingredients to the tomatoes. It is best to let marinate for at least 30 minutes but not more than 2 hours.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.